tv [untitled] January 31, 2012 1:18pm-1:48pm PST
this is the southern embarcadero freeway. we talked of two sections, and then we don't all the traffic down on to sixth street and on to the embarcadero, where it forms in the barrier. weekend and into the all city back together at the street level. mission bay with soma, birch river district with the central waterfront. we should look ahead boulevard alternative the beginneth cesar chavez, terminating the freeway there. it could be a lot cheaper. if you bring the train underneath and but the freeway of above, it means you have to dig under the freeway. it gets expensive because you are shoring up the said acquitted freeway while trying to put a train line underneath. removing the freeway can make the whole thing to ever give up and look forward to this discussion and some kind of
public process. this is the biggest infrastructure project we have ever had. there has been in the zero public participation. we really need to think about a public engagement strategy for this project, to let folks know what the options are and what the implications are. [bell rings] supervisor campos: thank you very much. is there any other member of the public who would like to speak on this item? seeing none, public comment is closed. supervisor wiener. supervisor wiener: i want to thank all the presenters and members of the public uk. i want to thank mustaf for putting this hearing together. colleagues, thank you for the indulgence this is incredibly important, so i think this was a productive beginning to any discussion today. with that, mr. chairman, i move to continue this to the call of the chair. supervisor campos: we have a motion to continue to the call of the chair.
supervisor avalos. supervisor avalos: thank you, chair. i think it is good that we initiate this conversation here. certainly, this is of great import to san francisco in the future of high-speed rail. i think if we were going to continue this conversation, i would prefer to continue its in plans and programming. i would like to see if we can actually modify the motion to do that. >> i agree. supervisor campos: ok, so we have a motion to continue. supervisor wiener: send it back to plans and programs to the call of the chair. supervisor campos: we have a motion in the second. i want to thank all members of the public who have been waiting for this item, and thank you to commissioner wiener and his staff for making this a
priority. can you call item number 10? >> number 10, introduction of new items, information items. supervisor campos: colleagues, do you have new items you like to introduce? is there any member of the public who would like to speak on this item? the seeing none, public comment is closed. please call the next item. >> item 11, public comment. supervisor campos: an opportunity for members of the public to speak on any item that is within the jurisdiction of the commission, but it is not on the agenda today. is there any member of the public like to speak? seeing none, public comment is closed. >> item 12, adjournment. supervisor campos: before we go, i want to thank the members of the sfgtv staff who have been covering the meeting today. thank you for your service. meeting adjourned.
water system here in san francisco, we do about 80 million gallons of waste water here in san francisco, which means we basically fill up 120 olympic sized swimming pools each and every day here in the city. we protect public health and safety and environment because we are discharging into the bay and into the ocean. this is essentially the first treatment here at our waste water treatment facility. what we do is slow down the water so that things either settle to the bottom or float to the top. you see we have a nice selection of things floating around there, things from bubble gum wrappers, toilet paper, whatever you dump down the toilet, whatever gets into our storm drains, that's what gets into our waste water treatment and we have to clean. >> see these chains here, this keeps scum from building up. >> on this end in the liquid
end basically we're just trying to produce a good water product that doesn't negatively impact the receiving water so that we have recreation and no bad impact on fish and aquatic life. solids is what's happening. . >> by sludge, what exactly do you mean? is that the actual technical term? . >> it's a technical term and it's used in a lot of different ways, but this is organic sewage sludge. basically what it is is, oh, maybe things that come out of your garbage disposal, things that are fecal in nature. it's sludge left in the water after the primary treatment, then we blend those two over and send them over to digestion. this building is built to
replace tanks here that were so odoriferous they would curl your hair. we built this as an interim process. >> is there a coagulant introduced somewhere in the middle of this? . >> this coagulant brings solids together and lets the water run through. that gives us more time in the digestion process, more time to reduce the amount of solids. these are the biggest ones in the world, like we always like to do in san francisco. they are 4 meter, there's none like it in the world. >> really? wow. >> three meters, usually. we got the biggest, if not the best. so here we are. look at that baby hum. river of sludge. >> one of the things is we use bacteria that's common in our own guts to create this
reduction. it's like an extra digestion. one of the things we have to do to facilitate that is heat that sludge up and keep it at the temperature our body likes, 98.6 degrees. >> so what we have here is the heat exchanger for digester no. 6. these clog up with debris and we're coming in to -- next wet weather season so we always come through here, clean them out, make sure that we get maximum heat exchange during the colder wet weather. sludge season. >> rubber glove. >> right here. >> rubber glove, excellent. all right, guys. >> thank you. >> good luck. >> this is the full on hazmat.
. >> residual liquid. we're taking it time to let it drain. we don't want to get sludge on it necessarily. take your time. stand on the side of it. . >> should we let it release for a while? . >> let it release. >> is that the technical term? . >> this is the most important bolt on the whole thing. this is the locking bolt. it locks this thing right in place. so now. >> take your hammer and what we want to do, we get rag build up right in here. the hot water recirculates right in here, the sludge recirculates in here. the sludge sometimes has rags in it. all we want to do is go around the clean the rags. let me show you how. take the slide hammer, go all
the way through the back, go around. >> got you. >> during the real rainy season, how does that change the way dealing with this job? is it a lot more stuff in there? . >> what we do, charles, we do this quarterly. every four months we go around and clean all the heat exchangers so we don't have a large build up. . >> go around? . >> yeah. (sound of hammering). >> what i'm trying to do, charles, is always pull it out on the low stroke. >> right. so you are not, like, flying
out. now talk about clean up. . >> then where does this stuff get deposited? . >> we're going to dump it in a debris box and it will go back to the plant. >> if you think back, the romans came up with a system of plumbing that allowed us it use water to transport waste away from the hub of civilization, which enabled cities to grow. . >> you have a large bowl, a drive motor and another motor with a planetary gearbox with differential pressure inside there. the large mass up there spinning separating the solids from the liquid. we have to prevent about once a month, we go in there grease
those, change the oil, check the vibration levels. the operators can tell just by the hum of that machine that it's a harmonic noise emitted that it's out of balance and the machine needs to be cleaned. it will start vibrating and we have vibration analysis machines that will come over here and check the levels. so it's kind of an on-going thing that you have to stay on top of on a daily basis. >> handled properly, you take organic residuals, as we call them, that are leftovers of our society and turn them back into some energy. and we have another ability to take that sludge and get a nutrient value for crops there. we actually are running a kind
of composting energy recovery system. >> well, this is a dirty job. we try to do it safely and we try to do it without imposing too much on the public. people want to flush their toilets and have things go away and not be bothersome again. we do a lot to try to accomplish that. i'd like to invite you to come back any time you want. once you got this in your blood, you are not going to be able to stay away. the raging waters are fun and when we do digester cleaning i really hope you can come back. that's quite a sight. >> yeah, that sounds interesting. >> i really appreciate you coming by and it was a >> you probably think you know all about the exploratorium.
but have you ever been after dark? did you know there was a monthly party called after dark? science mixes with culture and adults mix with other adults. no kids allowed. every week there is a different theme. to tell us about the themes is melissa alexander. tell us about some of the previous themes we have had. >> we have had sex ploration, sugar, red, blue. many things. >> what is the theme tonight? >> rock, paper, scissors. we are having a tournament tonight, but we have also used as a jumping off point to explore lots of different ideas. you can find out about rock,
paper, scissors as a game as a reproductive strategy. you can interact with a piece of art created by lucky dragon. you can get your hair cut from a cool place called the public barber's salon. they use scissors only. you can find out about local geology, too. >> that sounds like fun. let's check it out. >> this is the most common rock on the surface of the earth. interesting thing is, most of this rock is covered over by the ocean. >> error congested a cool presentation on plate tectonics. tell us about what we just saw. >> we wrapped up a section of a lesson on a plate tectonics, here at the exploratory and -- exploritorium. >> are you excited to see people
here having fun and learning about science? >> the people that come here are some selected to begin with, they actually enjoy science. i teach teachers to have fun with their kids. the general public is a great audience, too. they're interested in science. >> we have a blast every time. they have different names. >> they have a bar and a cafe. everything i need. we are excited for the speaker. >> it is nice to be in the exploratorium when there are not a lot of kids around. >> before tonight, i never knew there were major league rules to rock, paper, scissors. i am getting ready to enter into a competition. sarah's here to give me some tips. what do i need to do to win it? >> this is a game of chance, to a degree. one of the best ways to bring it
home is a degree of intimidation, maybe some eye contact, maybe some muscle. it is a no contact sport. sheer i contact is a good way to maybe intimidate to see if you can set them off, see if they throw something they did not mean to. >> i am going to see what happens. >> i got kicked out in the first round. [applause] >> given up for sunni. the rock, paper, scissors champion. >> what are you going to do now? >> i have been having so much fun. i got my tattoo. before we go, i want to thank melissa alexander for having us here tonight. how did you know san francisco needed a night like tonight? >> thank you for coming.
everybody loves the exploratorium. we are reluctant to push the kids out of the way in the day, so i knew we needed to create one evening a month just for the rest of us to have a good time, the adults. >> absolutely. where can we find out what is coming up after dark? >> that is easy, exploratorium .edu/afterdark. >> thank you. thanks for watching >> hello. you're watching the show that explores san francisco's love affair with food.
there are at least 18 farmers markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank. to show just how easy it can be to do just that, we have come up with something called the farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area
food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully. >> many to cut out all this talk, and let's go shop. yeah. ♪ >> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on.
how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down
together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed.
and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with us. are you on the web? >> yes, hocfarmersmarket.org. >> check them out. thank you. >> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for
dinner. i am ready to dig in. >> i hope you'll love it. >> mmm. >> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide. the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at